Ingredients
Scale
- 1 lb lean ground beef
- 1 can (15 oz) low-sodium kidney beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cups low-sodium beef broth
- 1 cup ditalini pasta
- 1 tsp Italian seasoning
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
Instructions
- In a skillet, heat olive oil over medium heat. Brown the ground beef until no longer pink. Stir in chopped onions and minced garlic; cook until fragrant.
- Transfer the meat mixture into a slow cooker and add diced tomatoes, kidney beans, carrots, celery, Italian seasoning, and beef broth. Mix well.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- About 30 minutes before serving, stir in the ditalini pasta until al dente.
- Serve hot with optional grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg